Falafels (makes 48 small portions)
By: Biagio Amata
Published: Sunday, October 15, 2017 - 5:20am

Ingredients




500g dry chickpeas (soaked over night in a tsp bicarbonate of soda)
400g tin of fava beans
25g fresh Parsley
25g fresh coriander
1 x red onion
3 x garlic cloves
1 tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tbsp sesame seeds (optional)
4 x sundried tomato
Salt & pepper to season
Vegetable oil to fry

Preparation

1 Combine all ingredients (apart from the oil) into a food processor and pulse until it is either smooth or chunky or mix it up like I do and make two batches, 2 Set aside for 30 minutes whilst all the flavours combine, 3 Heat vegetable oil in a deep pan to 180 degrees, 4 Take a tablespoon of the mix and with another spoon form either a round or oval shape, 5 Carefully drop into the hot oil and cook until golden brown, normally around 5 to 6 minutes, 6 Using a slotted spoon take the falafels out of the oil and place on some kitchen towel to drain off any excess oil, 7 Enjoy with some hummus or have them in a wrap with a crunch salad filling.

About

I can’t get enough of falafels ever since I was introduced to them in Soho back in 2001 and since then I have wanted to try making them myself. It took a while to perfect the mix to the consistency and flavour I wanted. I make them 3 ways; plain & smooth, plain & chunky and lastly with sundried tomato. They are so addictive and great to have as a starter or a wrap for lunch. They last for a week in the fridge, so you can take your time getting through them all.